Pumpkin truffles
I have just finished making these pumpkin truffles and I am totally in love. These are gluten-free, vegan and are out of this world!
While these pumpkin truffles may be a little more involved they are just plain sensational. Worth every minute.
I have not made truffles in for ever and I think these have become a favorite truffle recipe for me. While you can skip the salt on top of each truffle I thought it added a much needed taste to brake up the sweetness a little bit. It is up to you if you want to add the salt or not.
As you know, I am trying to make some more pumpkin recipes for the month of September so will see what I can come up with. I have already put pancakes and waffles on the list. Since these are two recipes that my readers requested I will be making these soon. Stay tuned because these are going to be really good.
These pumpkin truffles are so good you can even have them for breakfast or as a snack. They are healthy, filling and 1-2 go a long way.
The only difficulty I see with these is making the date paste since it takes a few minutes and you will have to scrape the food processor a couple of times. I have had the date paste frozen for 3 months after I made a huge batch not long ago. I didn’t know what to do with it so I just made up this recipe which turned out perfect. Sometimes I am really lucky on that department!
Anyways, these healthy pumpkin truffles are out of this world. I hope you get to try them. You will not be disappointed.
Enjoy!
PrintPumpkin truffles
Miryam's original recipe
Yield: 30
Total Time: 30 minutes
Ingredients:
Date paste
- 2 cups dates
- 1/3 cup almond milk
Filling
- 2 1/2 cup almond flour
- 1/2 cup almond butter
- 1/3 cup pumpkin puree
- 3-4 tsp pumpkin spice
Coating
- 1/2 cup dark chocolate chips, vegan
- 1 tbsp coconut oil
Topping (optional)
- 1/2 tbsp Celtic salt
Directions:
In a food processor add the pitted dates and almond milk and pulse until you obtain a creamy consistency. You may have to stop the food processor in between and scrape down the sides.
Add the almond butter, pumpkin puree and spices. Pulse until you obtain a homogenous mixture. Add the almond flour 1 cup at a time and pulse in between until you have added the 2 1/2 cups. You should be able to form balls with these dough, if not add a bit more almond flour.
Line a baking sheet with unbleached parchment paper. Form 25-30 dough bit size balls and place in the freezer for at least 30 minutes to harden.
In the meantime, melt the chocolate and coconut oil in a microwave safe bowl at 30 second intervals until completely melted.
When the balls are cold enough, dip them, one by one into the melted chocolate. I used two forks for this step, and place them in the prepared baking sheet. If using, place some coarse celtic salt over each truffle piece immediately after dipping it in chocolate. You need to do this now otherwise the chocolate will solidify and the salt won't stick. Place back in the fridge of freezer for the chocolate to solidify.
Keep chocolate truffles in the fridge.
NOTE: If you don't have pumpkin spice you can make your own by mixing 2 tsp cinnamon powder, 1 tsp clove powder, 1 tsp ginger powder, 1 tsp nutmeg powder.
Hello there. My name is Miryam and I am the clinical dietitian and Physician Assistant behind Eat Good 4 Life. My wish is to inspire you to start cooking healthier so that you can live a longer and happier life. Thanks for stopping by (
Oh my gosh. You’re speaking my fall love language! <3
They are so rich, decadent yet so good for you too!
Wow!! These look so decadent! I love all things pumpkin so this is right up my alley!
The date paste looks magical! Bet it’s good for so many things. These look so yummy, can’t even tell how healthy they are ;)
Oh my! I just love truffles and these look amazing!!
These are so beautiful! I love that they’re “healthier” truffles – I need to make a batch!
Can I use coconut flour in place of almond flour?
I love that you combined dates and pumpkin (and all the other healthy ingredients)to make these lovely truffles. My kids are going to be so excited if we make them this week!!
I am sure you could. I have seen coconut flour used for raw desserts before so if you don’t mind the taste I am sure you could also use it. The only thing is that you would probably need a lot less of it. I would say probably no more than 1/2 cup of it if not less. Good luck experimenting :-)
I never thought of combining pumpkin and dates! Really creative. Also your photos are beautiful!
These truffles look amazing! Bonus, I have everything I need to make them!
I love truffles, I’ve never thought to make pumpkin! sounds great!
So gorgeous! Great combo of flavors. Being able to use dates in dessert recipes like this is just amazing to me! I love this recipe!
Is there any replacement for the almond milk and almond flour. They ridiculously expensive here.
You can use any other type of milk of choice and perhaps oat flour. I will suspect you will need less than 2 1/2 cups of it though. Perhaps 1 1/2 cup maybe enough :-)
These sure look great and I love how easy they are to make. Love pumpkin and making pumpkin treats in the fall! :)
What a lovely recipe! They look amazing, and make us so hungry for pumpkins now.
I’m worried because you do not show cooking them like a cookie! Should I make them smaller- seems weird or doughy!
What do you do if you are allergic to dates like I am/ tried dried figs (which I love) not a pleasant outcome. Help!
I have never used dried figs before. Was the batter to wet? If so maybe you can fix it by adding some oat flour you can make by adding some rolled oats to your food processor until it becomes powder like. I know you can also use prunes in place of dates, which I like to use in place of dates from time to time. I hope this helps a little!
You will not regret making these! They are so amazing and you would never know how good they are for you by how rich and sweet they are! I was hesitant at first thinking they may taste too “figgy,” however, all you can taste is delicious dark chocolate and pumpkin!
Thanks for the recipe!
You are welcome. I am glad you like them :-)
These look absolutely wonderful! Perfect to go along with our (way too many) Christmas desserts. Do you think white whole wheat flour would work in place of almond flour?
No you can’t. These are no bake so I don’t think whole wheat flour would work. Any other nut flour would be fine though!